Reviewed: Oct. 18, 2009

I agree that these need more spice. Next time I will add Jalapanos for sure. I had no issues with with burning on the bottoms but they did get browner than the top. Parchment paper is a good idea. These were enjoyed by all. Best when hot. Thanks Carol!

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Jan. 28, 2009

These have the potential to be five stars, but not as written. I knew they wouldn't be spicy enough for us, so I did 1/3 portion of diced jalapenos and 2/3 portion of green chiles. I made the first batch as directed, and as others have stated, the bottoms burn before the pieces are cooked through. You MUST use parchment paper, and bake on an upper oven rack. When I baked this way for 10 minutes and broiled for one minute, they were great!

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Jan. 24, 2009

These were a big hit with my guests and probably the favorite snack of the day. I skipped the olives and doubled the chiles. Next time I'll go half chiles/half jalapenos, as I think they could have used some heat. I made the rolls, then popped them into the freezer for an hour or two until really firmed up but not quite frozen, sliced with a sharp knife and set them out on parchment lined cookie sheets and put in the fridge until time to bake. 10 minutes at 400 degrees worked perfectly for me. They were cooked throughout and there was the perfect amount of browning of the cheese on the bottom.

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PrincessJenna

Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA

Living In: Albany, New York, USA

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Reviewed: Jan. 4, 2009

These are delicious. I left out the olives (my family doesn't like them), and I didn't read well enough and used regular onions instead of dried minced onions. Still.....this was delicious. I was surprised by how much it made. Had some left over - refrigerated them, and just put them on a baking sheet and heated them up in the oven a few days later, and they were still delicious. Will save this to make again.

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Lori-Lu

Cooking Level: Expert

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Reviewed: Nov. 16, 2008

I had a couple problems with these. First, I made them the night before and refrigerated them overnight, but I still found them very gooey and hard to cut. Second they got nice and perfectly golden brown on the top at the exact time specified in the recipe, but the bottoms where the cheese leaked out a bit got a little too dark, which I found made them taste burned. And lastly they were quite bland as written, and I added jalapenos to half my batch, and they were definately better. Overall I am giving them 3 stars because my husband liked them, but I will not make them again, they just didnt do it for me!

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ambibambi

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2008

These are quite tasty. I think a few additional spices could be used, even jalapenos would be good in this recipe. Remember to slice these thin. I had a problem with them being very gooey and sticky while trying to slice them. A reviewer below has a great idea about putting them in the fridge a day ahead to make slicing easier. Also, that would allow the flavors to hang out a little longer and really be good. I will make these again for sure!

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Janine

Cooking Level: Intermediate

Living In: Hendersonville, North Carolina, USA

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Reviewed: Jul. 25, 2008

These were good. Next time will add more pepper sauce or use jalapenos instead of chilies. I also broiled for a minute or so right before they were done, seemed to work well and were not doughy at all.

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BUTTERCUP

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Reviewed: Jul. 7, 2008

The first time I made these the filling fell out when you went to eat them .... but the second time I made them I refrigerated them overnight before slicing and they were perfect.

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GRETCHEN

Cooking Level: Intermediate

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Reviewed: May 27, 2008

This got rave reviews from my family! I used jalepeno peppers instead of chiles and they still could have used a little more heat (my fam likes it hot!). I left out the olives, personal preference. I will make these often as they are delicious, quick, and make people go YUM!

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karab

Cooking Level: Intermediate

Living In: Smithville, Arkansas, USA

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Reviewed: May 22, 2008

This is an excellent recipe and you can adjust the spiciness to your taste. I found that they took a good 15 min. to cook and that got rid of the 'doughiness' I had the first time I made them

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KAREN FINDLAY

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Reviewed: May 1, 2008

I liked these, although I wasn't sure how much filling to spread on the crescent rolls. I divided the mixture between the two rectangles. The end result was soggy. And they are not very good re-heated. I don't think my family liked them as much I did. I thought they had very good flavor. Thanks.

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ilovetocook

Home Town: Dallas, Texas, USA

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Reviewed: Apr. 2, 2008

Very fast and easy appetizer. Works much easier if you chill the logs before you slice them and wipe the knife frequently (same as slicing cheese cake). Everyone loved them and they tasted delicious. Can get a little soggy or fall apart if sitting too long.

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Mystiflaur

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2008

Good but a little doughy for my tastes.

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roadrunner782

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Reviewed: Jan. 17, 2008

This recipe is delicious! When I was cooking it I was trying to think of a sauce to dip them in assuming they may need a little more flavor. Boy was I wrong! They were excellent and everyone at the party I was at loved them!

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Megan

Home Town: Port Clinton, Ohio, USA

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Reviewed: Jan. 15, 2008

Made this for New Years, was gone in a matter of mins! Easy to make a very yummy!

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Katrina

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Reviewed: Dec. 1, 2007

I gambled that the recipe read wrong and that it needed 2 - 8oz. packages of cream cheese not 2 - 3oz. ones, and they turned out awesome! I used quite a bit cayenne pepper as well instead of the chile, and added extra onion and cheddar. These are nice because you can make them kick as much or as little as you want and I bet they would still taste good.

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Rachel Hunt

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Reviewed: Nov. 26, 2007

I made these for a Thanksgiving appetizer and they went over really well. My hubby loved them! I think I would add a little more jalepeno next time, I didn't think there was enough heat to them. I also didn't add the olives. Will definately make again.

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POOKY1969

Cooking Level: Intermediate

Home Town: Minot, North Dakota, USA

Living In: Peekskill, New York, USA

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Reviewed: Nov. 25, 2007

These were made for a potluck. Next time I will use more green chilis and hot sauce. Not enough kick with the original recipe. They were definitely a hit!!

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lybra975

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 12, 2007

These were very easy to make...didn't take much time to prepare.....It was a big hit at the football party. I'll make again. Thanks for sharing this recipe.

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Brenda

Cooking Level: Expert

Home Town: Blue Rapids, Kansas, USA

Living In: Odell, Nebraska, USA

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Reviewed: Sep. 26, 2007

These were really good. I made just as recipe goes, except I used a little cayenne pepper instead of hot sauce. I took them to a little gathering for the women in our church, and they loved them, they tasted like yummy little jalepeno poppers! Great!

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